When I think of a shrimp boil I envision long picnic tables lined with newspapers and huge pots of boiling water surrounded my lots of family and friends. A seafood boil is a tradition that started in Louisiana and has spread throughout the south.
I’m a shrimp lover, so I was instantly drawn to this tradition – but I wanted to do it on a smaller scale for my family. So I came up with the idea to load up some foil packs and grill them. The result was perfection – and it fits right in with your summer cooking’!
This meal is not only delicious – but fast! If you want a quick weeknight meal with the savory flavors of the south – this is your dinner! The combination of smokey sausage, the fresh shrimp, the sweet corn, and the creamy potatoes is heaven on a plate.
Serve on a plate, or dump onto parchment paper on your kitchen table – the kids will love picking up their food with their fingers! Serve as is or with a little rendered butter and cocktail sauce. Don’t forget the napkins!
- 1 lb jumbo raw shrimp, shelled and deveined
- 1 lb kielbasa, sliced into 1 inch pieces
- 4 ears corn, sliced into 1 1/2 inches pieces
- 8 red potatoes, cubed
- 1/2 cup butter, sliced into 1 tablespoon pads
- 4 tbsp old bay seasoning
- 2 tsp salt
- 1 tsp pepper
- 4 large sheets of aluminum foil
- 1. Boil potatoes until fork tender - about 10 minutes. Drain and set aside.
- 2. Divide shrimp, corn, sausage, and potatoes between sheets of foil. Top with 2 tabs of butter each, and sprinkle seasonings evenly over each foil pack. fold up and seal.
- 3. Place on a grill heated to medium high and cook 7 minutes each side.
- 4. Open carefully and transfer to plates or to parchment lined table.